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Recipes
Vegan Macadamia Nut Brie En Croute
By andreajayros
Lightly oil a small round dish (I used a glass tupperware), set aside
- 1 C. macadamia nuts, soaked 4-8 hours in cold water, then drained and rinsed. Last tine I made this I used 1/2 Macadamias and 1/2 cashews and I liked it even better
- 1 C. boiling water
- 2 T. Tapioca Flour (optional, makes for a firmer brie)
- 1 T. pure maple syrup
- 1 T. yellow miso
- 2 T. tahini
- 1 T. rice vinegar
- 1 t. dijon mustard
- 1 t. sea salt
- 2 T. vegan butter
- 1/2 package Pamona’s Pectin (only this brand of pectin will work in this recipe)
- 1 package fresh cranberries (I used ocean spray)
- 2/3 C. pure maple syrup
- 2/3 C. apple cider
- 1/4 t. crushed thyme
- 1/4 t. sea salt
- 1 C. whole wheat flour
- 1/4 C. sesame seeds (I used black)
- 2 T. extra virgin olive oil
- 6-8 T. cold water
- 1 t. smoked paprika
- 1 t. veggie salt or sea salt
Raw Vegan Enchiladas with Chunky Salsa, Cheesy Sauce, and Spicy Nut Meat
By andreajayros
Tortillas Put the onion, corn and tomato in your food processor and pulse until it becomes all mushy
- 1/2 cup chopped onion
- 1 cup corn
- 1 cup chopped tomatoes
- 1/4 cup ground flax seeds
- Salt and pepper, to taste
- 1 cup cashews
- 1/4 cup nutritional yeast
- 2 tablespoons miso
- 1/2 teaspoon turmeric
- 1 garlic clove
- 3/4 cup water, as needed
- Juice from 1/2 lemon
- 1/3 cup walnuts
- 1/3 cup pumpkin seeds
- 1 tablespoon extra virgin olive oil
- Cumin and coriander, to taste
- Salt, to taste
- 2 tomatoes
- 1/2 onion
- 1 avocado
- 1/3 cup fresh cilantro
- Juice from 1/2 lemon
- Salt and pepper, to taste
Tandoori Tofu [V, GF]
![Tandoori Tofu [V, GF]](/media/7c/15/1752e385c8da15480fbee328faeb89f11e19.jpg/tsp/tandoori-tofu-v-gf.jpg)
By andreajayros
To make the Tandoori-Style Tofu After the tofu has been pressed and drained, cut it into your desired shapes
- For the tofu and marinade
- I block extra-firm tofu, pressed and drained
- Juice of one lemon
- Kosher salt
- 2 Tbs. non-dairy yogurt, plain
- 1 Tbs. canola oil
- 1/2 red onion, chopped
- 3 cloves garlic, smashed
- 4 tsp. tomato paste
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. ground ginger or 1 Tbs. fresh ginger, grated
- 1 tsp. turmeric
- 1/2 tsp. dried cardamom
- 1/2 tsp. Kosher salt
- A dash of cayenne pepper (optional)
- For the spiced tomato yogurt sauce
- 2 Tbs. canola oil or vegan butter
- 2 Tbs. chickpea flour
- Reserved marinade
- 2 Tbs. tomato paste
- 2-3 cups low-sodium vegetable broth
Southwestern Vegan Grilled Cheese Sandwich
By andreajayros
Coat a skillet with vegetable spray and cook the sweet potatoes and sweet bell peppers over medium heat until tende...
- 1 small sweet potato, sliced thinly
- 1/2 cup sweet bell peppers, sliced
- 1 cup beans (I used kidney beans but you could use black beans as well)
- 1/2 cup salsa
- 4 slices bread
- 1 – 2 tablespoons dairy-free margarine
- Vegan Jalapeño Garlic Havarti Wedge
Oregon Trail sourdough biscuits
By andreajayros
from Carl's starter 1847, It will need feeding about every couple of weeks, just add 1 cup warm dechlorinated water...
- 1 tb Active Dry Yeast
- 1 c Sourdough starter
- 1 1/4 c Water-Lukewarm
- 4 1/2 c Bread flour (I used some whole wheat pastry flour)
- 1/3 c raw Sugar
- Melted Earth Balance
- 3/4 tsp seaSalt ~note to self, STOP forgetting the SALT!!!
Vegan gooey mozzarella (or fondue!)
By andreajayros
Instructions Soak the cashews for four hours or overnight
- 1/4 Cup Raw Cashews
- 1 Cup Hot Water
- 2 Tablespoons + 2 teaspoons Tapioca Starch (also known as Tapioca Flour)
- 1 Tablespoon of Nutritional Yeast
- 1 teaspoon Lemon Juice or Apple Cider Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Garlic Powder
Homemade Chewy Vegan Salted Caramels
By andreajayros
So now you can make all your friends jelous by having caramels as a snack
- 10 Large Soft (Fresh and Pitted) Medjool Dates
- 1 1/2 Tsp Vanilla Extract
- 1/2 Tsp Fine Sea Salt
- 1 Tbsp Coconut Oil
- 2 Tbsp Natural Pure Almond Butter
- 1 tsp agave
Radish Leaf Pesto Recipe
By andreajayros
Put all the ingredients in a food processor or blender and process in short pulses until smooth
- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) vegan cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four
- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like
- salt
- pepper
- ground chili pepper
Vegan Mexican Cheese~3 ways 10 minutes
By andreajayros
*
- For the shakeable:
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili powder
- For the spread:
- 1 1/2 cups raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- pinch chili powder
- 1 chipotle in adobo with a little sauce (or sub salsa or your favorite hot sauce)
- 1 Tbsp olive or grape seed oil (optional, for blending)
- For the Queso
- 1 cup of the spreadable + hot water
Beer Battered Avocado Tacos [Vegan]Lee Khatchadourian-Reese May 5, 2015
![Beer Battered Avocado Tacos [Vegan]Lee Khatchadourian-Reese May 5, 2015](/media/9d/df/2b951334c7cc2020981013a520a1ea5b9caa.jpg/tsp/beer-battered-avocado-tacos-veganlee-khatchadourian-reese-may-5-2015.jpg)
By andreajayros
Heat the oil over high heat in a pot; be sure you make it deep enough to submerge the avocado
- 1 avocado
- 1/2 cup lager (I used a light lager)
- 1/2 cup all purpose flour
- 1 tsp paprika
- 1 tsp sriracha sauce
- 1 tsp salt
- Taco Shells
- Lime juice
- Oil for frying